Mexican Chocolate Banana Bread
Mexican Chocolate Banana Bread is a rich tasting and very chocolate-y banana bread enhanced with a little cinnamon.
Servings 8
Cost 5
Ingredients
- 4 tablespoons butter
- 4 tablespoons vegetable oil
- ¾ cup brown sugar dark
- ½ cup Dutch-process cocoa powder
- 1 large egg
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt reduce to ¼ if using salted butter
- ½ teaspoon ground cinnamon
- 1 cup 4 ½ oz all-purpose flour
- 1 generous cup of mashed bananas about 3
- ¾ cup semisweet or dark chocolate chips.
- ⅓ cup chopped nuts optional
Instructions
- Preheat oven to 350°F. Grease and flour an 8 ½ by 4 ½ inch loaf pan or line the inside with nonstick foil.
- In a large mixing bowl, whisk together melted butter, oil, brown sugar and cocoa powder until smooth. Whisk in the egg, and vanilla.
- Whisk in baking soda, salt and cinnamon until fully blended.
- Add flour and stir until it is absorbed, then stir in mashed bananas and chocolate chips.
- Transfer to the loaf pan and sprinkle more chocolate chips on top if desired.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 to 15 minutes, then loosen with a knife and let cool completely before removing from the pan. If you used a foil lined pan, just let it cool in the pan and then lift it out.
